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pumpkin seeds

Two best ways to Roast Pumpkin Seeds

When I roast pumpkin seeds, often I get antsy and scoop them straight from the pumpkin to the pan, tossing a little oil and salt on them and straight into the oven they go. It works and I’m popping roasted seeds in my mouth in less than an hour.

But if you really want the best texture, soaking them overnight is better. Yup, it takes longer, but the seeds come out so much more crispy without a those little edges that don’t seem to chew well.

I gave you two options below- a faster pumpkin seed roasting, going straight from pumpkin to oven and a the slower, soaking method.

Try some both ways- soaking and not soaking. See what you think!

Happy eating,
~Monique

Roasted Pumpkin Seeds

Pumpkin
Olive Oil
Pink Salt

Carefully cut open the pumpkin open. Scoop out the seeds,

Fast roasting: Place seeds directly on a parchment-lined sheet pan, toss lightly with oil and salt. Roast in a 350 degree oven until crispy, 45 minutes. Check often and toss them once or twice to help them cook evenly.

Soaking & roasting process: Place seeds in a bowl. Fill the bowl with 1 tsp pink salt and water. Let the seeds soak overnight. Rinse the seeds, picking off any pumpkin strands and spread seeds on a paper towel to dry.

Once dry, toss the seeds with a small drizzle of olive oil and a sprinkling of salt. Place on a parchment-lined sheet pan. Roast in a 350 degree oven until crispy, 15-30 minutes. Toss them once or twice to help them cook evenly.

Espresso & almond butter roasted pumpkin seeds gf, df

I’ve been known to buy pumpkins just so I can roast the seeds. Sound familiar? After creating this Espresso and Almond Butter Roasted Pumpkin Seeds recipe, I might start a hydroponics lab in my living room so I can grow pumpkins year round!

Actually, just making the sauce and eating it with a spoon might be easier! It’s devilishly decadent.
Happy Eating,
~Monique

Espresso and Almond Butter Roasted Pumpkin Seeds

Seeds from 1 pie pumpkin (about 1/2 – 3/4 cup)
1 tsp coffee finely ground coffee
1 tbl coconut oil
1 tbl maple syrup
1 tbls almond butter, creamy
1/2 tsp pink salt
1/8 tsp cayenne
1 tsp vanilla
1/8 tsp all-spice
1/4 tsp cinnamon
~a few pinches of flaky salt for the top

Heat oven to 350 degrees. Line a baking sheet with parchment paper.

Cut the pie pumpkin in half, scoop out the seeds. Toss them on sheet pan and bake for 15 minutes to dry out and slightly begin to roast.

Warm the coconut oil and mix together the remaining ingredients. Toss well with the dried pumpkin seeds. Spread back out on the sheet pan, sprinkle flaky salt on top and place back in the oven for 20-40 minutes, until crunchy. Toss them every 10 minutes to ensure even baking.

Modified from Half Baked Harvest.

Sesame Roasted Pumpkin Seeds

Recently I shared my two favorite ways to roast pumpkin seeds– a very simple pumpkin to sheet pan method and one that takes a little more time to create a crispier texture through soaking the seeds over night. You could use one of these methods with my crazy devilishly decadent espresso and almond butter pumpkin seeds too.

Today, I tossed those dried seeds in a little drizzle of sesame oil and tamari with just a pinch of pink salt to create a Sesame Roasted Pumpkin Seed. So addictive and perfect next our our evening cocktails.

Which ever method you choose, the quick or the slow soaking, just toss the seeds with a little drizzle of sesame oil and tamari to coat. Delish. Try them out and let me know that you think!
Happy Eating
~Monique

Sesame Roasted Pumpkin Seeds

Pumpkin
Pure sesame oil
Tamari (soy sauce)
Pink Salt

Carefully cut open the pumpkin in half. Scoop out the seeds. Choose which method you will use below to prepare the seeds.

Pour a drizzle of sesame oil and tamari in a bowl. Add seeds and toss well with a pinch of pink salt. Toss on a parchment lined sheet pan and roast at 350 degrees till crispy, tossing one or twice to help them cook evenly.

Fast roasting: Toss seeds directly from pumpkin with oil mixture above, and roast.

Soaking & roasting process: Place seeds in a bowl. Fill the bowl with 1 tsp pink salt and water. Let the seeds soak overnight. Rinse the seeds, picking off any pumpkin strands and spread seeds on a paper towel to dry.

Once the seeds are dry, continue as noted above with the sesame oil, tamari mixture and roast.

Walnut Veggie Burger with Mango Sauce

Boyfriend approved veggie burger… is there anything more that needs to be said? Oh- do make the mango sauce- it totally makes it!
Happy Eating,
~Monique

Walnut Veggie Burger with Mango Sauce

1/2 cup onion, diced
1 minced garlic
1 tbls olive oil
flax egg: 1 tbls flax + 3 tbls water
1/2 cup grated carrot
1/4 cup parsley
1/2 cup walnuts
1/4 cup pumpkin seeds
1/2 tbls tamari
1 tsp chili power
1/2 tsp salt
1/4 tsp smoked paprika and ginger
1/8 tsp ground ginger
1/8 tsp ground turmeric

Mango Dipping Sauce
1 mango
1 tbls sriracha
juice of 1/2 lime
1/2 tsp mustard

Mix the ground flax in the water, set aside.

Heat the olive oil over medium heat, saute the onions and garlic until softened. Remove from heat and cool slightly.

In a small food processor or blender, blend together the cooked onion, garlic, walnuts and pumpkin seeds. Mix this with all the remaining ingredients including the flax egg.

Form into patties using about 1/4 cup. Cook over medium heat in a little drizzle of oil until browned on both sides. Serve with the mango sauce.

Mango Dipping Sauce
Peel the mango and dice. Place the mango, sriracha, lime juice and mustard in a blender; blend until creamy.



Gluten Free Bread Crumb Topping

How many times have you wanted to make a recipe that requires a breading, but you can’t eat it because you are gluten-free for whatever reason. Yup, same here. Until now.

Because now I’ve created a gluten-free breadcrumb that is totally kick-ass. Super simple to make and you can even store it in the fridge for the next time you need it. And you could make amazing things like breaded mac-n-cheese topping or a great addition to a creamy soup like this celeric soup or 10 these Crispy Asparagus Fries.
Your welcome,
~Monique

Gluten Free Bread Crumb Topping

2 tbls pepitas (pumpkin seeds)
2 tbls hemp
zest of 1/2 lemon
1/4 tsp aleppo pepper
1/4 tsp salt

Pulse the pepitas in a mini food processor or blender to break down, stopping before creating a powder.

Add the hemp seeds, lemon zest, pepper and salt. Pulse together a few times to combine ingredients.

Store in a glass jar in the fridge.